1.5 oz sea clam meat
5 teaspoons rice wine
5 teaspoons light-color soy sauce
1/2 teaspoons MSG (optional)
1 teaspoons salt
2 cans chicken broth

     Pour the chicken broth in a pot and simmer over low heat.  Dip the clam meat in boiling water and remove quickly.   Remove the membranes coating the clam meat and cut meat into thin slices.   Marinate them in five teaspoons rice wine for three minutes.  Place them in a strainer and dip into and remove quickly from the boiling soup.  Place the clam slices in a serving tureen.
     Turn the fire high and bring the soup to a rolling boil, add soy sauce, MSG and salt to taste.   Pour soup slowly over the clam meat in a tureen and serve.